A fun bake with a few more skills. A lovely little treat!
- 200g Salted butter (softened)
- 100g Icing sugar
- 1 teaspoons Vanilla extract
- 250g Plain flour
- 1 tablespoons Milk, plus extra if needed
- 50g White chocolate (broken into pieces)
- 50g Milk chocolate (broken into pieces)
- Preheat your oven to 350°F.
- Beat the butter with the icing sugar using a wooden spoon until the mixture is light and fluffy.
- Next, mix in the vanilla and flour. The mixture will stiffen and look like crumble as you add the flour. If the mixture gets too stiff, the adult might need to lend a hand.
- Add the milk and keep beating until the mixture softens and sticks together. Add a little extra milk if needed.
- For older children, scoop the dough into a piping bag fitted with a large star nozzle and pipe swirled rings. Start in the centre and swirl around until you have a small, circular cookie shape. For younger ones (and if the mixture is too thick to pipe) roll the dough into balls and place them on your baking sheet. The cookies will spread as they cook so ensure there is enough space between each cookie, so they don’t stick together.
- Bake the cookies for 15 minutes, or until lightly golden.
- Put the white and milk chocolate in separate bowls and microwave each one for 15 second bursts until melted. Don’t leave it too long in the microwave or it will burn.
- Here comes the fun bit! Dip the cookies into each chocolate – milk on one side, and white on the other. Let any excess drip off before popping them on a wire rack to dry.